LOADED LIME GARLIC HUMMUS RECIPE
This hummus is creamy and delicious. It's topped with a variety of pickled and fresh vegetables. This dip is packed with flavor and nutrients and just takes 10 minutes to make.
Servings 2 cups
Calories 284kcal
Ingredients
HUMMUS
- 2 15-ounce cans chickpeas rinsed & drained, reserve the liquid
- 1 tablespoon tahini
- 1 medium lime zested and juiced
- 2 cloves garlic clove minced
- ⅛ teaspoon ground cayenne pepper
- ½ teaspoon Himalayan salt more or less to taste
- ½ teaspoon Tarragon
- 1 tablespoon olive oil plus more if needed
TOPPINGS
- 3 large stuffed green olives
- 1 tablespoon giardiniera like this
- 1 tablespoon Kalamata olives
- 1 tablespoon sun dried tomatoes chopped
- 2 tablespoons feta cheese crumbled
- 1 tablespoon additional chickpeas whole
- 1 tablespoon extra virgin olive oil
- 3 - 4 medium grape tomatoes cut into wedges
- ½ tablespoon fresh parsley chopped
- ½ teaspoon black pepper
- mini pitas (shown) pita chips, crackers, naan-for serving
Instructions
HUMMUS
- See notes above in the post for substitutions and tips.
- To the bowl of a food processor, add chickpeas, garlic, lime zest, and lime juice. Pulse until finely ground.
- Add 2-3 tablespoons of the reserved liquid from the can of chickpeas, tahini, salt, cayenne pepper, and tarragon. Pulse until smooth, 3-5 minutes. Add more chickpea liquid 1 tablespoon at a time until the hummus has reached the consistency that you want.
- Taste and add salt if needed.
- Spread your desired toppings over the hummus and serve with mini pitas, pita chips, or naan.
Nutrition
Calories: 284kcal | Carbohydrates: 17g | Protein: 6g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 15mg | Sodium: 1118mg | Potassium: 348mg | Fiber: 3g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 23mg | Calcium: 133mg | Iron: 1mg
